Video: Real Homemade Tamales

These authentic Mexican tamales are rich and satisfying.

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In this video, you’ll see how to make real homemade tamales from scratch. There are a few steps in the process, but it’s really not that difficult once you assemble all the ingredients. And the taste? It’s oh-so-worth it! Get the recipe for SaddieCat’s Real Homemade Tamales. And for other tasty ideas, see more Mexican food videos >>

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Comments

These tamales have WAY too much Massa! I haven't had a decent tamale since I moved away from the Mexican Border (Laredo, TX, and Nuevo Laredo, Mexico). Tamales should be small, with a thin layer of Massa and more filling. f you want a "real" tamale that is wonderful, look up Delia's Tamales on the internet. Delia's is located in he Rio Grande Valley of Texas. Now, they have REAL tamales.

Ms Jess

Dec. 10, 2014 10:05 am

I am trying to make these today, getting ready to steam them, however I stood the packets on end for the steaming...my question is if not all of the tamales are eaten, can you store them in the husk,and covered for the next day or should the husk be removed?

Massa is NOT corn meal. It is specially prepared corn flour. It comes in yellow or white, but is not the same as or interchangeable with cornmeal. Also, when spreading the dough in the husk, you want to end up with the meat completely surrounded by the dough. Like a filled dumpling. Traditionally, the husks wrap the filling & dough and are tied with a strand of corn husk.

chef-d'oeuvre

Jan. 11, 2014 11:30 pm

Well folks, pork loin is never used to make tamales. pork sholder or a cut with some fat on it to add flavor. Also the masa should be spread thinner even if you have to use more husks. put all seasoning in tamale before cooking for maximum flavor.
Chef Dean,Mission Texas

SZEISS

Dec. 30, 2013 1:38 pm

I don't think so. The masa should be spread out over the husk not in one glob.